Subject: CHUETS (15 Cent Coffyns)

From: Alan Deacon <[email-masked]>
Date: Fri, 17 Dec 1993 14:40:51 GMT

The following recipes are from 'An Ordinance of Pottage' by Constance B.Hieatt
and come from 15Cent MS at Yale.

CHAUET OF BEEF
==============

  Take befe cut small; do therto poudyr of gynger, clovis, & othir good
  poudrys, grapys vergys, safron & salt, toyled togedyr.
  Do chickenys choppyd in coffyns, & yolkes brockyd & cromyd small;
  bake hem & serve hem forth.

CHAUET RYALL
============

  Take marye cut yn grete gobets & couch hit in cofynnys, & small bryddys
  perboyle also therwith, and yf thu wilte, rabets; & datys cut grete,
  sigure, vergeys, safron & salt: loke hit stond well by the marye.
  Put to poudyr gynger, poudyr lumbard; close hem, bake hem, & serve
  hem forth.

BAKYN CHIKENES
==============

  Take chikenes clene skallyd. Trusse hem as schort as thu may. Colour 
  hem with wergeys, safron, & good powdrez. Couch hem in cofyns; take salt
  lard of porke, dysed small & medelyd with vergeys, safron & salt, &
  couch in the cofyns. Close hem & bake hem & serve hem forth.

CHAUET YN FYSCH DAYES
=====================

  Take base, melet, or samon, raw, & take the fisch clene fro the bonys.
  Chop hit in pecys & couch hit in coffyns, and eles withall. Take therto
  all materes as thu dede to the nexte abovyn, save on make thy syryp of
  thikke mylke of almondys as thu made that othir, save yolkes of eyron.
  Set the coffyns in the oven; fyl hem up with the serip, & yf thu wilt,
  fry the fisch.

Notes: rabets - rabbits ? young coneys. The name chauet may imply the
coffins should be round and look like small cabbages, with the sides
forming leaves coming up (and slightly over?). Since some are obviously
baked blind, they obviously are not closed entirely. Marye - marrow, from
beef bones (pre BSE days ;-{ ).

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	Alan Deacon (User Services)
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